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Old 02-13-2011, 09:47 PM   #1
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Default Is 10 weeks in secondary too long for my first barely wine?

Made my first attempt at a barley wine and had it in the primary for seven weeks and then transferred it to a glass carboy secondary. This was back in early December and it is now mid February. Is 10 weeks in secondary too long for my first barely wine? If not, is there anyting I should do at this point before I bottle it?

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Last edited by msa8967; 02-13-2011 at 10:18 PM. Reason: typos
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Old 02-13-2011, 09:56 PM   #2
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Just a question but is a brandy wine a barley wine with brandy oak chips or brandy? I'm not familiar with that style.

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Old 02-13-2011, 10:20 PM   #3
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No...I just had a typo. SWMBO was asking about baby names and what I thpught of the name Brandy when I was typing this. Should have read barely wine.

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Old 02-14-2011, 12:18 PM   #4
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@17 weeks in the fermentor I'd bottle that stuff.

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Old 02-14-2011, 02:00 PM   #5
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It's up to you. Bulk aging helps keep uniformity in the flavor the beer vs Bottle Aging(I believe). The Barley wine we're going to brew will be bulk aged for a year then keg conditioned for another before serving.

I always find Barley Wines that are 5+ yrs old to be the best tasting.

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Old 02-14-2011, 02:05 PM   #6
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I've been bulk aging my 5 year barleywine in secndary for 6 months so far, and really don't have any plan on bottling it any time soon. I mean it's not going to be opened til 2015, so I'm in no hurry.

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Old 02-14-2011, 02:27 PM   #7
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Quote:
Originally Posted by Revvy View Post
I've been bulk aging my 5 year barleywine in secndary for 6 months so far, and really don't have any plan on bottling it any time soon. I mean it's not going to be opened til 2015, so I'm in no hurry.
Should be a most delicious brew Revvy. I've read the threads for it and it inspired me to do my own big Barley.
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Old 02-14-2011, 02:37 PM   #8
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I've had my barley wine in the primary for 3 weeks now. Next weekend, I'm transferring it to my secondary where it will sit for at least 6 months before I think about bottling.

The general consensus about barley wines is that they get better the longer they age. If you made a hoppier American style barley wine like I did, it may taste a lot like an overgrown IIPA if you drink it early. Letting it age will develop that maltiness you normally associate with barley wines.

You could always bottle it & let it age that way for an extended period of time, but I think it makes more sense to bulk age. I have a second 5 gallon glass carboy & a pair of 2.5s though, so I can afford to have one tied up for another 6 months.

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Old 02-14-2011, 02:41 PM   #9
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what was your OG?

Depending on the length of secondary you may add back some fresh yeast at bottling time if you're bottle conditioning...although this is dependent on OG and time in secondary.

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Old 02-14-2011, 02:49 PM   #10
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Originally Posted by CTownBrewer View Post

You could always bottle it & let it age that way for an extended period of time, but I think it makes more sense to bulk age. I have a second 5 gallon glass carboy & a pair of 2.5s though, so I can afford to have one tied up for another 6 months.

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Plus if you bulk age, and you want to attempt to have some hop aroma retained in it, you can always over dry hop down the line, just before bottling time. That's what I'm contemplating doing with mine...just liked I intentionally over hopped it (Og 1.150 with 150 ibus) with the hope that in 5 years there will be some hop profile still there down the line.
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